Around Easter (shocking I know), time I acquired to baby Pekin ducklings. Apparently a few of my buddies (ex-buddies) thought it would be a great April's fools joke to purchase them and put them in my bedroom while I was at work... NOT FUNNY AT ALL... Then when they said they were just going to just drop them off at the local pond; I had to step in! I have raised/bred show pigs all of my life, so I have a pretty good understanding on what baby animals need... And I know that sure as hell wouldn't work out to well for them... So of course I couldn't let them ditch these innocent ducklings! So I have been taking care of them since then, practically the same way as all of the ^above posts, heat lamps, proper food, plenty of water, safe bedding, etc. The one huge problem I am having with them thus far, is how skittish they are around people (including myself). Now I am a full-time student with a job, so I may not always be home, but I make sure that I go and check on them before I leave in the mornings and make sure to sit with them as soon as I get home everyday. Eventually they may lay down while I am around them, but as soon I move they are gone! This is becoming a huge issue because I know they need/would love to forage, enjoy the sunlight, and simply exercise, but two ducklings are QUICK and there's only one of me!!! There's just to much traffic, loose dogs, hawks, and tight places where I live to chance it. Everyone say's to feed them by hand, but they have a huge duck feeder that I always keep full! So when I go to work with them by hand feeding them (with their regular feed); I feel like they aren't even hungry so its pointless!?! When we use to have a skittish piglet, we could give them Vanilla Wafers and BOOM! Problem solved! They couldn't get enough of them and soon enough, you couldn't get them to leave you alone! So... In conclusion, I have two questions: 1) Is there anything else I can do to help them become a little bit more comfortable around me? Maybe some kind of a special treat that is safe for ducks that they like? A different method possibly??? 2) I'm guessing they were born some time around Easter. They are still yellow, but are slowly starting to show a slight white tint in color and their tail feathers are kind of spikey (well, lets just say different from the rest of their bodies) Any idea how old they may be? Or how much longer until they get their down feathers and turn completely white? Any advice is welcomed, Thank You

I've eaten duck prosciutto and I found it absolutely fabulous! The fat is the best part. I've been told that it is easy, much faster than pork prosciutto. It was outrageously expensive, as dcarch points out. I've made prosciutto, pancetta and guanciale from pork. Pancetta and guanciale are both easy. Prosciutto takes a long time to cure and dry. We were impatient the first time and got very tasty ham but it was wetter than it should be. The second time we waited and got prosciutto that was pretty good. We ate all of it despite warnings from friends and family and some doubts from DH. It was a grand feast. Caveat: our pork came from local producers who raised their pigs on pasture - no feedlots, no chemicals. I don't know what supermarket pork would be like. Now I feel a serious need for duck confit. Cheryl

Hi sock-it-to-'em, You don't even need to put me on your list - if you come here and ask, and I feel that I have anything useful to offer (or just want to have some fun with it) ... no doubt you'll hear from me, anyway ... unless I don't show up for a while. I'll be happy to be on your list: my email address is on my profile - all that you need do is go there. You're the first person in about five years that has made that request, if I recall correctly. I've even offered my phone number to a few, and on a rare occasion, especially if someone seems rather hard up, or deeply distressed, have offered that if someone gives me their phone number, I'll call them. Will you be on my list? Tell me about your training, skills, interests, contacts, vacation destinations, hobbies, experience in maintaining various home, auto, computer, leisure, etc. issues. You've probably become fairly familiar with a number of my training, skills, interests, etc. so that you may have an idea of what kinds of concerns about which you might feel it relevant to contact me. Plus - your email address, if it isn't on your profile. Good wishes for a really fine New Year. ole joyful P.. My friend gave me 5 pair of white sport socks for Christmas ... but no one gave me any underpants: will have to buy some for myself, I guess (if I want to stop the binding-around-the-knees by the half-dozen or so lazy-elastic ones). o j

Here's a recipe from Joy of Cooking that I use often. Simple and delicious. 1 duckling, 4 ½ to 5 ½ lbs, thawed Salt Preheat the oven to 250˚ and place an oven rack in the center of the oven. Remove the duck from its plastic wrapper and rinse under cold water, then pat dry with paper towels. Rub a little salt in the cavity, and sprinkle a little on the skin. Remove any excessive fat from around the opening and the neck. With a sharp paring knife or a skewer, make 20 or 30 small incisions in the skin into the fat. Hold the knife parallel to the skin so you penetrate the skin into the fatty layer, but you don’t want to penetrate the flesh. If you have a v-rack for a roasting pan, place the rack in the pan and place the duck, breast side down, on the rack. (But if you don’t have a v-rack, don’t worry. Just place the duck breast side down in the pan.) Place the pan in the oven and roast for 3 hours. Yes, three hours. Every hour check the duck and prick the skin a little more to let more fat escape. After three hours, drain the fat out of the pan (don’t discard it—it’s great to cook with) and turn the oven up to 350˚, and turn the duck breast side up. Roast for another 45 minutes. Remove to a platter and let the duck sit for 10 minutes before carving. You can make a gravy out of the juices and bits in the pan if you want. If you don’t have a v-rack, you can cook the duck without one but the skin won’t be as crispy. It’ll still taste great, though. Serve with whatever wine you like; the meat is hearty enough to stand up to a full bodied red like a Pinot Noir or Cabernet, but if you prefer a lighter red like a Zinfandel or a good white, go for it.